Feliciano, Boscha (2022) PENGGUNAAN VARIAN TEPUNG DALAM PEMBUATAN HIDANGAN KATSU DENGAN BAHAN DASAR UTAMA JAMUR TIRAM. D3 thesis, Poltekpar NHI Bandung.
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Item Type: | Thesis (D3) |
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Subjects: | T Technology > TX Home economics > TX642-840 Cooking |
Divisions: | Jurusan Hospitality > D3 Manajemen Tata Boga |
Depositing User: | Arip Priatna |
Date Deposited: | 10 Nov 2022 04:13 |
Last Modified: | 16 Nov 2022 07:11 |
URI: | http://repository.poltekpar-nhi.ac.id/id/eprint/1504 |
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